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5 from 1 vote

Black Bean Chili with Chocolate and Coconut

A smoky black bean vegetarian (or vegan) chili, accented with sweet chocolate and coconut!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: bean, chocolate, vegan, vegetarian
Servings: 6 -8 servings

Ingredients

  • 1 Tbsp. olive oil
  • 1 large white onion chopped
  • 6 cloves garlic minced
  • 1/4 cup good-quality chili powder
  • 1 tablespoon cumin
  • 8 cups water
  • 1 pound dried black beans rinsed
  • 1 (4 oz.) can diced green chiles
  • 1/4 cup coconut flakes
  • 2 Tbsp. unsweetened cocoa powder (use dark chocolate cocoa for vegan version)
  • 2 teaspoons dried oregano
  • 1-3 teaspoons minced canned chipotle chiles in adobo to taste
  • toppings: chocolate chips and additional toasted coconut flakes

Instructions

  • Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook for 4-5 minutes, until translucent, stirring occasionally. Add in chili powder and cumin cook for an additional 3 minutes until fragrant. Add in the water, black beans, green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring to a boil. Then reduce heat to medium-low and cover, leaving the lid slightly ajar. Simmer for about 2 hours or until the beans are mostly tender.
  • Add in the chipotle peppers in adobo sauce by teaspoons until it reaches your desired taste. Season with salt and pepper, and add an additional 1/2 cup or more of water if needed. Then return to heat for a final 30 minutes or until the beans are fully-cooked. If you would like a smoother soup, feel free to use a potato masher or immersion blender to puree. Otherwise, serve as-is with toppings.

Notes

To make this in the slow cooker, just add all ingredients (minus the toppings) and cook on low for 6-8 hours or until beans are tender.  Serve with toppings.